Grab fresh figs when you see them to make this delicious Cardamom Fig Jam ~ it's wonderful on toast and scones, in sandwiches, with cheese plates, swirled into yogurt or oatmeal ~ or just by the luscious spoonful!
Crush the cardamom pods lightly so they crack and the seeds are exposed. I do this with gentle pressure from the side of a rolling pin. Don't lose any of the precious seeds! Add them to a medium sized (3 qt) saucepan or small stockpot.
Toast the seeds over medium heat for just a couple of minutes until you can smell their aroma.
Rinse the figs and cut off the stems. Chop them coarsely and them to the pot. Add the lemon juice, sugar, brandy and molasses (if using). Stir to mix well and set aside for about 15 to 20 minutes.
Bring the mixture up to a simmer and cook, stirring frequently, for about 35 to 40 minutes until thickened and glossy. Pay special attention to the jam during the second half of the cooking time to make sure it doesn't stick or scorch.
You can leave the jam a little chunky, or use an immersion blender to blend it out at the end of cooking. Be careful not to splatter yourself with the hot jam.
Let cool and then put in a jar with a lid. Store in the refrigerator and eat within the month.
https://theviewfromgreatisland.com/its-5-oclock-somewhere-friday-cardamom-fig-jam/ August 16, 2013